Rating:

5.0 (1 vote)

Potato salad is one of my favorite cookout side dishes, but I can’t stand the versions that are laden with mayonnaise and plain old pickle relish. This recipe has plenty of crisp celery, spicy diced radishes, flavorful onions, and fragrant herbs. The balsamic vinaigrette gives the potato salad the perfect amount of tang, while a bit of sour cream adds the creaminess that we all love.

2 lbs potatoes, peeled and cut into large chunks
1 tsp salt
½ cup diced celery
½ cup diced radishes
¼ cup diced red onion
¼ cup sliced scallions
2 tbsp chopped cilantro
2 tbsp chopped parsley
½ cup balsamic vinaigrette
¼ cup lowfat sour cream
Salt and pepper, to taste

Place potatoes and salt in a pot and cover with cold water. Bring to a boil over high heat and continue to cook until potatoes are tender, about 8-10 minutes. Drain potatoes and allow to stand until cool enough to handle. Cut potatoes into large cubes and toss with the diced celery, radishes, red onion, scallions, cilantro, and parsley. Add dressing and sour cream, tossing to combine. Season with salt and pepper.